What is Purslane, you ask?
Many have never heard of this tasty and succulent, nutrient-rich weed. Prepare to be amazed!
What is it?
The wild purslane plant (Portulaca oleracea) is a succulent that can be found growing wild and is extremely nutritious. It has a somewhat crunchy, mild and slightly lemony flavour. All parts are edible, except the root. Although uncommon as an edible weed here in North America, it is commonly eaten in much of Europe, the Middle East, Asia and Mexico.
Nutritionally, purslane is a good source of:
- dietary fibre
- essential fatty acids
- rich in a multitude of vitamins and minerals
- especially high in Vitamin E and beta carotene – 6x more than spinach and carrots
- rich in Omega 3 fatty acids – highest of ANY green leafy vegetable
How to eat:
- In a salad
Purslane is a little like watercress or spinach, and the leaves can be a wonderful addition to the other lettuces in your salad.
- In a stir fry
The stems are tender and are delicious and nutritious when sautéed in your favourite stir fry. You can even have them on their own, sauteed with a little olive oil and garlic.
- In a pesto
Blended together with basil, garlic, pine nuts, a little olive oil, and enough hot water to make the correct consistency, this creates a low fat pesto without too much oil (because purslane is so juicy).
- Soups, stews and juices
Purslane’s high level of pectic (known to lower cholestorol) is a great thickener for soups, stews, and blender juices.
It is said to have originated in India, and as a food crop was know of one of Gandhi’s favourite foods.
If you’d like to read more about it:
- Eat the Weeds – “Purslane – Omega 3 Fatty Weed”
- Mother Earth News’ – “Power-Packed Purslane”
- Nutrition and You – “Purslane Nutrition Facts”
And, YES, you can find some at our Farm Stand!